This is an easily adaptable recipe. For instance I would normally make this with four thick boneless pork chops...however this time I had two huge bone-in pork chops. If pears or peaches are in season, I also think they would work wonderfully in place of the apples. You can also experiment with the mustards...this time I used a grainy mustard rather than Dijon. One thing you cannot substitute though is the pure maple syrup. Here is the recipe:

It is preferable to prepare this recipe in a largecast iron skillet. If you don't have an oven-safe skillet, transfer the cooked onions and apples to a baking dish in, place the pork chops on top, and bake. Ingredients

Directions1 Brown the pork chops while pre-heating the oven to 350°F. Season the pork chops with salt & pepper (to taste). If you wish, you could add a pinch of Thyme and/or a pinch of Marjoram.Heat the olive oil in the skillet over medium heat. When it is hot, add the pork chops and brown for 3 to 5 minutes, until both sides are golden brown. Remove to a platter.2 Cook the onion and apples: If there is not enough oil in the skillet after browning the pork chops, add an additional tablespoon of oil or so and return to medium heat. Add the onion and apples, lightly season with salt and pepper...and cook...stirring frequently...until onion and apples are just starting to soften.3 Return the pork chops to the skillet and glaze: Gently stir the apples and onions together and flatten them slightly to create a bed for the pork chops. Place the pork chops on top of the apples and onions. Tip in any pan juices from the plate into the skillet.In a small bowl, stir together the maple syrup and mustard. Spread the glaze over the pork chops with a spoon.4 Bake the pork chops: Transfer the skillet to the oven and cook for 40 to 45 minutes, or until the glaze is browned, the apples are tender when pierced, and the pork is cooked through. 5 Serve the pork chops: Divide the apples and onions between plates, add a pork chop, and sprinkle with parsley.Enjoy. Serves 4.